Bertolli’s Pasta caponata
40’
Medium
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300gr. – Penne
1- Aubergine
1- Onion
1 clove – Garlic clove
1 tsp. – Chili flakes
1 can. – Canned tomato
50gr. – Parmesan
2 tsp. – Capers
2 tbsp. – Green olives
20ml. – Bertolli Mild & Delicate Olive Oil Spray
To taste – Bertolli Extra Virgin Olive Oil Spray
Step 1
Dice the aubergine. Spray the skillet with Bertolli Mild & Delicate Olive Oil Spray and add it to the pan.
Step 2
Dice, the onion, chop the garlic and cook them together with the aubergine until they are soft.
Step 3
Season with salt and pepper and add the tomatoes.
Step 4
Add the chili flakes, the capers and the green olives and cook for 20 mins
Step 5
Boil the penne until they are al dente.
Step 6
Mix the penne with the sauce, top with Parmesan and finish with Bertolli Extra Virgin Olive Oil Spray.
